Basil Pan-Seared Scallops over Pasta

Ingredients

• (16 ounce) boxfarfalle (bow-tie) pasta
• scallops, rinsed and drained
• 3/4 cup olive oil, divided
• 1/4 cup lemon juice
• 1/2 teaspoon sdried garlic flakes, divided
• teaspoon salt, divided
• 1/2 teaspoon ground black pepper
• tablespoon sdried basil, divided
• tablespoon whipped butter
• 1/2 cup whipped butter

Instructions

1. Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. Meanwhile, place scallops into a large bowl.
3. Mix 1/4 cup oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and pepper in a bowl until combined; pour mixture over scallops and stir to coat. Transfer seasoned scallops to a large baking dish or plate; arrange in a single layer. Sprinkle 1 tablespoon dried basil over top side of scallops.
4. Melt 1 tablespoon butter in a large skillet over medium high heat. Place 1/2 of the scallops, basil side down, into the melted butter; cook until dark golden brown, 3 to 4 minutes per side. Transfer to a plate and cook remaining scallops in the skillet.
5. Heat remaining 1/2 cup butter, 1/2 cup oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt in a small saucepan over medium heat until butter melts, 2 to 3 minutes.
6. Drain pasta and return to the pot. Pour hot butter sauce over top and toss to combine. Divide pasta onto plates and top with scallops.

Tips

Nutrition data for this recipe includes the full amount of oil used to season the scallops. The actual amount consumed will vary.